Okay, I need to talk about this bacon risotto because it broke every rule I thought I knew about risotto — and it's genuinely one of the best things I've made all year. No wine. No arborio rice. No standing over the stove babysitting it for 45 minutes. Just deeply savory, crispy guanciale (or bacon), mushrooms, and rice cooked low and slow in broth until it's impossibly creamy. It's ready in about 30 minutes, start to finish.
I tested this one a few times to get the ratios right, especially the broth-to-rice timing, because I wanted it to come out creamy without turning to mush. The trick that changed everything? Soy sauce instead of wine to deglaze the pan — it adds this deep, savory backbone that traditional risotto just doesn't have, and it means you don't need a bottle of wine sitting around for one recipe.
My sister and I actually developed this one together, with a pretty specific goal in mind — she's a student, so it had to be one pan and under 30 minutes, no exceptions. But it turned out to be just as much of a hit with my sister-in-law, who's juggling two kids and needs dinners that come together fast without sacrificing flavor. Everyone in my family requests this one on repeat now, and honestly, that's the best compliment a recipe can get!
If you love cozy, comforting bowls like this, you'll want to bookmark my creamy garlic parmesan chicken pasta, my one pot mushroom pasta, and my shrimp chicken fried rice too — they live in the same "lazy girl comfort food" universe as this one.
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Instructions & Video
- Step 1: Fry the bacon & set aside!
- Step 2: Sauté the mushrooms & onions along with the rice & add in the chicken broth!
- Step 3: Add the bacon in & more chicken broth, cook until it's al dente!
- Step 4: Serve with parm & enjoy!
Easy Bacon Risotto Recipe (No Wine, 30 Minutes!)
Ingredients
Equipment
Method
- Fry the Guanciale: Add your cubed guanciale or bacon to a large pot or deep skillet over medium heat — no oil needed, it'll render its own fat. Cook, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. (WATCH VIDEO BELOW)
- Sauté the Onion and Mushrooms: Add the diced onion and cubed mushrooms directly into the leftover guanciale fat. Sauté for 3–4 minutes, until the onion softens and the mushrooms start to brown.
- Toast the Rice: Add the washed sushi rice (or basmati) to the pot and stir it into the onion and mushroom mixture. Let it sauté for 1–2 minutes — this toasting step helps the rice hold its texture as it cooks.
- Season: Sprinkle in the garlic powder and black pepper and sauté for another minute so the spices bloom and get fragrant.
- Deglaze with Soy Sauce: Pour in the soy sauce and stir, scraping up any browned bits from the bottom of the pot. This is where all that deep flavor comes from. (WATCH VIDEO BELOW)
- Add the Guanciale Back In: Return the crispy guanciale to the pot and stir to combine.
- Build the Risotto: Add the chicken broth one cup at a time, stirring frequently and letting each addition mostly absorb before adding the next. This slow process is what builds the creamy texture — don't rush it. Repeat until you've used all 6 cups.
- Check for Doneness: Once the rice is fully cooked but still has a slight bite (al dente), it's ready. If it needs more time, add extra broth or water a splash at a time until the texture is right.
- Finish It Off: Remove the pot from heat. Stir in the butter and chopped parsley or chives, and season with salt to taste.
- Serve: Spoon into bowls and top generously with freshly grated parmesan. Serve immediately while it's hot and creamy. (WATCH VIDEO BELOW)
Notes
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: On the stovetop, reheat over low heat with a splash of chicken broth or water stirred in to loosen the rice and bring back that creamy texture. In the microwave, heat in 30-second bursts, stirring between each, adding a splash of broth as needed.
- Freezer: Avoid freezing, as the rice texture becomes mushy and grainy once thawed.
Tried this recipe?
Let us know how it was!
Substitutions
- Guanciale: Bacon or pancetta both work well as a substitute — pancetta is closest in flavor, bacon adds a slightly smokier note.
- Sushi rice: Basmati rice works (as noted), or use arborio rice if you want a more traditional risotto texture.
- Chicken broth: Vegetable broth works for a lighter version; beef broth adds even more richness.
- Soy sauce: Tamari for a gluten-free option, or coconut aminos for a soy-free version (use slightly more, as it's less salty).
- Mushrooms: Cremini, white button, or shiitake all work — shiitake adds a deeper umami note.
- Butter: Swap for a plant-based butter or extra olive oil for a dairy-free version.
- Parmesan: Nutritional yeast or a dairy-free parmesan alternative for a dairy-free finish.
- Protein swap: Diced chicken thigh or shrimp can be added along with (or instead of) the guanciale for extra protein.
- Garlic powder: 1–2 fresh minced garlic cloves, added in with the onions, if you prefer fresh garlic flavor.
Frequently asked questions
Can I use bacon instead of guanciale? Yes, bacon works great as a substitute for guanciale in this recipe. It has a slightly smokier flavor and less fat than guanciale, so you may want to add a small drizzle of olive oil if the pan looks dry after frying it.
Do I need arborio rice to make risotto? No, this recipe intentionally uses sushi rice or basmati instead of arborio for an easier, more accessible version. Both still develop a creamy texture when cooked gradually with broth, though arborio will give you an even creamier, more traditional result if you have it on hand.
Can I make this without wine? Yes, this recipe uses soy sauce instead of wine to deglaze the pan and add depth of flavor. It's a great option if you don't keep cooking wine stocked, and it adds a savory note that traditional wine-based risottos don't have.
Can I make this ahead of time? This risotto is best served fresh, since rice dishes lose some of their creamy texture as they sit. That said, it reheats well with a splash of broth stirred in — see the Storage section above for the best method.
Can I freeze bacon risotto? Freezing isn't recommended, since the rice texture turns mushy and grainy after thawing. This one's best enjoyed fresh or refrigerated for a few days.
What can I add to make this a full meal? A simple side salad or steamed greens rounds this out nicely, or stir in some peas or spinach during the last few minutes of cooking for extra veggies right in the pot.
Why You'll Love This Recipe
- Ready in 30 minutes — genuinely one pot, genuinely fast, genuinely a weeknight meal.
- No wine required — soy sauce does the deglazing work and adds a savory depth that's honestly kind of addictive.
- Crispy guanciale or bacon in every bite, plus earthy mushrooms and sweet sautéed onion.
- Beginner-friendly technique — if you can stir a pot, you can make this. No fancy risotto skills needed.
- Minimal cleanup — one pan, one pot of broth, done.
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Pairing
These are my favorite desserts to serve with this bacon risotto:
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